Strawberry Rhubarb Crisp

Springtime!! Oh my, how we love rhubarb. June is always a month where I pick up rhubarb all month and either bake something with it (I make a lot of stewed rhubarb with a bit of sugar, too), but I also chop it up and freeze it for the winter months. Enough to last until the next season. Aaaanyway, June is that time of the year to take advantage of rhubarb and strawberries (local coming later this month). Here is an awesome recipe to try. We LOVE it! Four thumbs up from this home. We like it less sweet so you can add more sugar if you like. I pretty well halved the sugar in the original recipe. Enjoy! 

* Please excuse the smaller sized font. No amount of updating this file changes that. You can still read it though! :) 

Strawberry Rhubarb Crisp

Preheat to 350°F. 

Spray a 9 inch square pan (or pie plate) with cooking spray. 

Filling:

2 cups rhubarb, cut into 1/2-inch pieces
2 cups strawberries, hulled and chopped coarsely 
1/4 cup white sugar

Mix together in a medium sized bowl and set aside. Below is before I mixed it. :) 

Topping:

1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup white sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

In a small bowl, stir together the flour, rolled oats, white and brown sugars, cinnamon and salt until well blended. Stir in the melted butter and it will form a crumb like mixture. I used a pastry blender to do this. You can use a fork too. 

Spread strawberry/rhubarb/sugar mixture into a prepared pan or pie plate. Sprinkle topping over this mixture and even out the top. I don't press on the topping but you can if you prefer it more of a solid top. 

 

Bake 35-40 mins. It should be bubbling up a bit, and the topping should be golden brown. 

Enjoy!!